“食品感官分析”课堂教学改革探索  

Exploration of Classroom Teaching Reform of Food Sensory Analysis

作　　者：刘庆庆 李刚凤 谭沙 朱苗 LIU Qingqing;LI Gangfeng;TAN Sha;ZHU Miao(College of Materials Shemical Engineering,Tongren Univesity,Tongren,Guizhou 554300,China)

机构地区：[1]铜仁学院材料与化学工程学院,贵州铜仁554300

出　　处：《农产品加工》2023年第12期101-104,共4页Farm Products Processing

基　　金：铜仁学院“三金”建设项目(TRXYSJ2021-018);基于产教融合提升学生创新实践能力的《食品分析》课程教学改革与实践(YLBK-2020012);铜仁学院2021年省级一流本科专业建设点(YLBK-2022047)。

摘　　要：“食品感官分析”是食品科学与工程专业的必修课程,在学生产品开发、质量品质控制、工艺改良等能力提升方面具有重要作用。针对教学现状及教学过程中存在的问题,提出课堂教学改革的总体思路和举措,主要通过构建良好师生关系、加强课堂教学设计、应用智慧教学手段、优化课程考核机制等手段对课堂教学进行改革,以提高学生课堂参与度、课程学习效果,以及学生对知识的综合应用能力。Food Sensory Analysis is a compulsory course for food science and engineering.It plays an important role in improving students'ability in product development,quality control and process improvement.In view of the current teaching situation and the problems existing in the teaching process,this paper put forward the overall ideas and measures of classroom teaching reform,mainly through the construction of good teacher-student relationship,strengthening classroom teaching design,applying intelligent teaching means,optimizing curriculum assessment mechanism and other means to reform classroom teaching,so as to improve students'classroom participation,curriculum learning effect and students'comprehensive application ability of knowledge.

关 键 词：教学设计 食品感官分析 智慧教学 考核机制 应用 

分 类 号：G640[文化科学—高等教育学]